The pan gets hot, hotter, almost angry, and the meat sizzles back, browning, searing, hardening on the outside, while staying tender and juicy inside. It’s like a lover grinding against you, rough on the edges but oh, so soft when you bite.
Then the onions come in, sliding all over the meat, turning glossy and sweet, grinding slow until everything smells dirty good. Tomatoes melt in, clinging to the meat, coating it in red, sticky love. A hit of chilli sneaks in, that sharp slap that makes your lips burn and your tongue beg for more.
And then kachumbari. Cold, wet, tangy, teasing. Onions, tomatoes, coriander, chillies, all raw, all sharp, all dripping with lime juice. It crashes against the hot meat like a cold body pressed on your sweaty skin: shocking, exciting, making you crave bite after bite.
Tips
- Don’t
be shy with the chillies, that burning tongue just means the kiss after
will be even hotter
- Eat
the meat with your hands, lick your fingers slow, make them watch you do
it
- Dump
the kachumbari on top of the hot meat, let the cold juices run down, it’s
a dirty mess and that’s the point
- Wash it down with something strong, you’ll need it after that ride
Ingredients
Mbuzi fry
- 1 kg
goat meat cut into chunks
- 4
onions sliced
- 3
big tomatoes chopped
- 2
cloves garlic grated
- 1
thumb ginger grated
- 2
green chillies chopped
- 1
tsp black pepper
- 1
tsp cumin
- 3
tbsp oil
- Salt
to taste
- Handful
fresh coriander
Kachumbari
- 2
tomatoes chopped
- 1
red onion sliced thin
- 1
chilli chopped
- Juice
of 1 lemon or lime
- Handful
coriander chopped
- Salt to taste
Method
Mbuzi fry
- Boil
the goat meat until tender, let it soak in its own wild juices
- Heat
oil in a pan until it’s spitting hot. Throw in the meat, hear it scream
and hiss, let it brown, let it sweat, let the fat drip and coat the pan
- Add onions, garlic, ginger and chillies, stir until everything is glossy and smelling sinful. Add tomatoes, let them melt and stick to the meat like sweat on bare skin. Season with pepper, cumin, salt and lastly coriander
Kachumbari
- Mix tomatoes, onions, chilli and coriander. Squeeze in lime juice and add salt. Let it drip, let it sting, keep it raw and wet
Served together, mbuzi fry and kachumbari is a filthy little party on your tongue. Hot meat, cold slap, greasy fingers, lips glistening, juices dripping down your chin. This isn’t dinner, darling. This is a one-night stand on a plate.
